Thiamin, Riboflavin and α-Tocopherol Retention in Processed and Stored Irradiated Pork

Authors

  • JAY B. FOX JR.,

    1. The authors are affiliated with the Irradiation Project, Food Safety Research Unit, USDA-Eastern Regional Research Laboratory, 600 East Mermaid Lane, Philadelphia, PA 19118.
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  • LEON LAKRITZ,

    1. The authors are affiliated with the Irradiation Project, Food Safety Research Unit, USDA-Eastern Regional Research Laboratory, 600 East Mermaid Lane, Philadelphia, PA 19118.
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  • DONALD W. THAYER

    1. The authors are affiliated with the Irradiation Project, Food Safety Research Unit, USDA-Eastern Regional Research Laboratory, 600 East Mermaid Lane, Philadelphia, PA 19118.
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ABSTRACT

Combination treatments for preservation of irradiated pork were investigated with respect to vitamin loss. Ground pork was prepared under nitrogen and packaged in anaerobic foil. The samples were enzyme denatured by heating before and after irradiation, then cooked and stored. Irradiation resulted in thiamin loss, but neither riboflavin nor α-tocopherol was affected. Neither thiamin nor riboflavin was affected by heat denaturation, cooking or storage, but heating and cooking increased the measured α-tocopherol. The lack of loss of the vitamins was attributed to the exclusion of oxygen.

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